This dip gets a kick from Serrano chili and garam masala, a flavorful Indian spice mix. This recipe can be found on our bags of Chana Dal Beans.
Servings
8 servings
Prep time
15 minutes
Cook time
25 minutes
Passive time
30 minutes
Ingredients
1 cup
Chana Dal Beans
2-1/2 cups
Water
1/4 cup
Cilantro
chopped
1 Tbsp
Garlic
chopped (about 4 cloves)
1 Tbsp
Ginger Root
chopped (about 1-inch)
1 Tbsp
Lime Juice
(from 1/2 lime)
1
Serrano Chile
minced, seeds removed
1-1/4 tsp
Garam Masala
*
1 tsp
Salt
Instructions
Combine Bob’s Red Mill Chana Dal and water in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes. Remove from heat and drain, reserving cooking liquid. Let cool for 30 minutes.
In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice. Puree until smooth, adjusting consistency with reserved cooking liquid.